Ingredients
Makes: 15 cinnamon rolls
- 2 (7g) sachets dried active baking yeast
- 250ml lukewarm milk
- 500g plain flour
- 75g caster sugar
- 75g soft butter
- pinch salt
- Filling
- 200g soft butter
- 200g caster sugar
- 2 teaspoons ground cinnamon
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Mix the yeast with the milk. Let stand in a warm place for 10 minutes until the mix foams.
- Add the flour, sugar, butter and salt and knead into smooth dough. Cover and let rise for 40 minutes.
- Knead the dough once more and roll out on a floured surface to a rectangle of approximately 70x30 cm.
- For the filling, stir together the butter, sugar, and cinnamon in a bowl until well mixed. Spread the filling evenly on the dough with a spatula or a scraper. Roll up the dough from the long side and cut into 5cm thick slices.
- Line a baking sheet with parchment. Preheat the oven to 220 C / Gas 7. Place the rolls at a generous distance on the baking sheet and cover with a tea towel. Let rise 15 minutes.
- Bake in preheated oven 12-15 minutes until golden brown.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
0
Tried this and it is delicious, especially eaten warm. The filling ran out a bit, could put a bit less in next time. - 13 Jan 2014